Recipe: Kelp soup

Home Cooking Recipe: Kelp soup


Every spring, kelp is everywhere, fresh and cheap. The long, sheet-like size, rolled into a large roll, is just the price of an ice cream. As early as 200 BC, after Emperor Qin Shihuang unified the six countries, he sent people to the East China Sea to find medicines that did not grow old. There is a saying: In fact, the medicinal herbs sought are kelp. Why do kelp make people live longer? First of all, the biggest characteristic of kelp is that it contains high iodine. Iodine can promote the synthesis of protein, thereby promoting growth and development, while iodine deficiency is prone to goiter and malnutrition. Secondly, kelp is also the king of alkaline foods, which can effectively improve the acidity and prevent diseases. Kelp is rich in calcium and iron, and has a special effect on women. It can promote the production of hemoglobin and promote the delivery of oxygen. Eating kelp often can prevent breast cancer, high blood fat, obesity, constipation, etc., so it is no exaggeration to say that seaweed soup is longevity soup.



  1. A fresh kelp, the way to effectively remove the bitter taste of kelp is: first steamed and then washed

  2. Steam in the pot for 5~10 minutes: see the color turn green, use a chopstick to tie it, then it will be easy to puncture, then rinse with cold water.

  3. Put a spoonful of oil in the hot pot, sauté the ginger slices, add some sautéed meat and stir fry for 1 minute.

  4. Add the chopped kelp section and continue to fry for 1 minute. Add the appropriate amount of boiled water and turn to a low heat for 5 minutes.

  5. Finally, season with a small amount of salt or pepper.

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